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Food
Sept 17, 2009 19:14:55 GMT 10
Post by dlslith on Sept 17, 2009 19:14:55 GMT 10
well since i am not big on veggies i get the pleasure of saying everything the asshole posts is shit! ;D me i love steak. all kinds. favorite is double cut porterhouse. i love making filet mignon sandwiches. i make this mayo and creamy italian dressing mixture that goes with it perfectly. slith maybe you can help me my man. i can never find the right bread to use for the sandwich. i want something light that isn't too bready but sturdy. i'm thinking of trying a hot pumpernickel with real butter since a lot of steakhouses use it for a side and it goes really great with steak. any suggestions will be appreciated! Sorry Drex, would have responded sooner had I not posted this category twice. Pumpernickel is a good choice. Maybe a grilled light rye (I know people think smoked meat with this) but it is a versatile bread. Foccaccia and calabrese are also excellent with beef. Firm on the outside, but airy in the middle. Hope this helps
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Food
Sept 18, 2009 19:20:21 GMT 10
Post by Wes Gear on Sept 18, 2009 19:20:21 GMT 10
well since i am not big on veggies i get the pleasure of saying everything the asshole posts is shit! ;D me i love steak. all kinds. favorite is double cut porterhouse. i love making filet mignon sandwiches. i make this mayo and creamy italian dressing mixture that goes with it perfectly. slith maybe you can help me my man. i can never find the right bread to use for the sandwich. i want something light that isn't too bready but sturdy. i'm thinking of trying a hot pumpernickel with real butter since a lot of steakhouses use it for a side and it goes really great with steak. any suggestions will be appreciated! Sorry Drex, would have responded sooner had I not posted this category twice. Pumpernickel is a good choice. Maybe a grilled light rye (I know people think smoked meat with this) but it is a versatile bread. Foccaccia and calabrese are also excellent with beef. Firm on the outside, but airy in the middle. Hope this helps thanks slith! i will be trying those as soon as i get home. the way you describe them sounds exactly like what i'm looking for. i've only ever wanted to be two things in my life........a filmmaker or a chef.........i picked the less stressful of the two. you have my admiration my friend.
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Food
Sept 21, 2009 6:53:09 GMT 10
Post by dlslith on Sept 21, 2009 6:53:09 GMT 10
Thank you sir, been tough but rewarding. I have a feeling you know your way around a kitchen.
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Food
Sept 23, 2009 11:24:39 GMT 10
Post by dlslith on Sept 23, 2009 11:24:39 GMT 10
K folks this is my winning dish from last week. Have a couple more of me and my apprentice and will post in the pic thread brill put on here when I figure out how to download them.
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Food
Oct 23, 2009 9:28:01 GMT 10
Post by shatnerswig on Oct 23, 2009 9:28:01 GMT 10
I noticed.... he is trying to be friends with peeps. I think he relies (or his sister told him) that he is a twat lol Mark my words it wont last, a few months ago, he said in message he was going to change his tactics and be nice to people THEN show them up... the bloke is a loone! hey theshee I was wondering.. when you call a person a twat what exactly do you mean in the USA a twat is a vagina but to be honest we dont use the word much... are you calling them a twat=coward? is it insinuating that they have no balls or does it mean something else?
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Food
Oct 23, 2009 9:29:58 GMT 10
Post by shatnerswig on Oct 23, 2009 9:29:58 GMT 10
K folks this is my winning dish from last week. Have a couple more of me and my apprentice and will post in the pic thread brill put on here when I figure out how to download them. hey what do you call it? the dish? does it have a name?
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Food
Oct 25, 2009 22:15:41 GMT 10
Post by concrete on Oct 25, 2009 22:15:41 GMT 10
Right. For anyone interested. Over on the LSL thread, Drex was babbling on about a garlic dish I emailed him ages ago during an exchange with a nutbar on [censored].
It's a Greek dish that I first had while I was on Skiathos and I could not get enough of it. The recipe below is the closest I've come to making what I ate over there.
Skordalid : Garlic Sauce
Ingredients:
½ kilo of potatoes (just over a pound for the yanks)
4-5 cloves of garlic (I use a whole bulb. I like garlic too much)
4-5 Tablespoons of olive oil
2-3 Tablespoons of vinegar (use a white wine one not the distilled type)
Salt
Method:
Peel and boil the potatoes. Once cooked drain and puree them with a pinch of salt. Finely grate the garlic and mix with the potatoes (although I just puree them all together in a food processor). Add the oil and vinegar to taste while stirring. Then, just chuck it all in a bowl. Serve cold to accompany fried fish (whitebait or anchovies), salted cod, fried courgettes or fried aubergines (that would be zucchini and eggplant for you North Americans).
Basically, it’s a dipping sauce. But I’m sure if served warm you could serve it over something.
There you go. Enjoy.
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Food
Oct 26, 2009 5:52:35 GMT 10
Post by Wes Gear on Oct 26, 2009 5:52:35 GMT 10
first things first.............slith i am not sure how i missed the pics of your dish.........i swear had i known they were posted i would have commented...........beautiful dish man.......do me a favor explain what everything is......
as for the garlic sauce.........i'm like concrete...........so i used as lots of garlic.
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Food
Oct 26, 2009 7:18:58 GMT 10
Post by dlslith on Oct 26, 2009 7:18:58 GMT 10
first things first.............slith i am not sure how i missed the pics of your dish.........i swear had i known they were posted i would have commented...........beautiful dish man.......do me a favor explain what everything is...... as for the garlic sauce.........i'm like concrete...........so i used as lots of garlic. It is a smoked salmon and caper w/ lemon zest quiche, poached in a banana leaf, with a Sambucca drizzle. It is served on a bed of fresh white and green asparagus, with roasted red pepper salad, tossed in a rice wine vinaigrette. Accompanied by a ginger bread cookie in the shape of a scimitar.
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Food
Oct 26, 2009 7:52:30 GMT 10
Post by dboyseeker on Oct 26, 2009 7:52:30 GMT 10
first things first.............slith i am not sure how i missed the pics of your dish.........i swear had i known they were posted i would have commented...........beautiful dish man.......do me a favor explain what everything is...... as for the garlic sauce.........i'm like concrete...........so i used as lots of garlic. It is a smoked salmon and caper w/ lemon zest quiche, poached in a banana leaf, with a Sambucca drizzle. It is served on a bed of fresh white and green asparagus, with roasted red pepper salad, tossed in a rice wine vinaigrette. Accompanied by a ginger bread cookie in the shape of a scimitar. wow!! YUM! pass me a fookin big spoon 'n' leave me be. Crackin lookin dish.
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